Balsamic Pork Tenderloin

Ingredients

• 1.5 lbs Pork Tenderloin
• 1/2 cup Balsamic Vinegar
• 1/4 cup Olive Oil
• 4 cloves Garlic (minced)
• 2 tablespoons Dijon Mustard
• 1 tablespoon Honey
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Dried Rosemary
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon Red Pepper Flakes (optional)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. 1

   In a medium bowl, whisk together balsamic vinegar, olive oil, minced garlic, Dijon mustard, honey, dried thyme, dried rosemary, salt, pepper, and red pepper flakes (if using).

2. 2

   Place pork tenderloin in a gallon-sized resealable bag or a shallow dish.

3. 3

   Pour the balsamic marinade over the pork, ensuring it's evenly coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

4. 4

   Preheat oven to 400°F (200°C).

5. 5

   Remove pork from the marinade and discard the marinade.

6. 6

   Heat an oven-safe skillet (preferably cast iron) over medium-high heat. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.

7. 7

   Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until a meat thermometer inserted into the thickest part of the tenderloin registers 145°F (63°C).

8. 8

   Remove from oven and let rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful pork.

9. 9

   Slice the pork tenderloin into medallions and garnish with fresh chopped parsley. Serve immediately.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.